During Elle’s first Christmas season, I felt a real sense of urgency when it came to our new family’s Christmas traditions. 

I’ve had family recipes that have been a part of our traditions for decades (hello, pumpkin roll and Nana’s easy cheesecake!), and I wanted to include Eric’s family traditions and recipes, too. 

Eric and I found this recipe for his grandmother’s sour cream sugar cookies while thumbing through a lovely recipe book his aunt put together of all their family recipes. 

His grandma wrote on the recipe card, “This is the one! Soft, beautiful dough – tastes good, too!!” She even added a cute little smiley face.

That review obviously sold me – these had to be part of our family’s Christmas traditions.

Now, years later, our family has grown and many things have changed, but some things stay the same: these soft sour cream sugar cookies are still a beloved part of Eric’s grandmother’s legacy and are a recipe I hope to pass on to our girls someday.

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I am obsessed with holiday cookie recipes right now.

Earlier this week I shared my eggnog cookies and old-fashioned peanut butter balls – which may not technically be a cookie, but look so pretty on a cookie platter.

If you’re feeling nostalgic and wanting to make some more old-school favorites, I suggest adding these adorable spritz cookies to your list alongside peanut butter blossoms and gingerbread cookies. 

These cookies are so much easier than sugar cookies that you have to roll, cut, and decorate, but they’re still just as pretty and perfect for celebrating any occasion!

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I’m one of those moms that packs cute lunches for my girl. Whether it’s ghost shaped sandwiches and cucumbers cut out to look like tiny spiders during Halloween, or adorable little Christmas tree shaped pepperoni and cheese pieces served with gingerbread cookies for a sweet treat – I am that mom and I wouldn’t have it any other way!

Now that Elle is a bit older, I am super excited about getting her into the kitchen during winter break to create some new holiday baking traditions and of course, pass down some from my childhood.

First on our list are homemade gingerbread cookies. They’re not only adorable, but also perfectly festive and so fun to make with kids.

Of course we’ll also be whipping up some of our other family favorites like peanut butter blossoms, snowball cookies, rum balls and Christmas cracker toffee.

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I’m going to be honest: Cookie decorating is not necessarily my forte.

I can frost the best chocolate cake recipe to look nice. I can pipe homemade buttercream frosting onto funfetti cupcakes all day long. 

But put me in front of a sugar cookie and a batch of royal icing and the result is not gonna be so pretty, okay?

But because I’m also me, I want to be able to make something pretty. I want to be able to make sugar cookies that look like they came out of a magazine.

Luckily, I figured out a way to make some beautiful seasonal sugar cookies that don’t require any artistic talent. 

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I don’t do scary – nope, not this girl. 

I couldn’t even watch the Walking Dead for longer than 5 minutes without nightmares for days. And I’m pretty proud to say that I’ve made my way through a ton of haunted houses without ever opening my eyes. 

In high school, I had a pretty solid game plan of strategically positioning myself in line and latching onto the person in front of me. Worked like a charm.

If you’ve followed this site for any length of time, you are aware that I don’t really do creepy for Halloween, so I pretty much cute-ify everything instead. 

While other blogs are creating spooktacular bloody cakes and witch finger cookies, this girl is busy making adorable spider cupcakes (yes, I just used the words adorable and spider in the same sentence) and Candy Corn Oreo milkshakes.

This year, I’m making super cute, not ghoulish, Halloween Monster Decorated Sugar Cookies. 

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I am OH so excited for today’s guest post from Megan. She knows you guys love pudding in your baked goods, so she made you something extra special. Thanks, Megan, for filling my shoes today. You’re the best!

Hi My Baking Addiction readers! I’m Megan from Stetted and I am so thrilled to be guest posting for you today while Jamie, Eric, and Elle get situated in their new home!

When Jamie asked me to make something springy, my mind immediately went to St. Patrick’s Day and of course, the color green. Green just so happens to be my favorite color, and my name has Irish origins, so the gears started turning to think of an amazing green dessert. Happily for you all, I decided to not make cabbage cream puffs, and instead I baked up these sweet pistachio pudding Linzer cookies.

Pistachios are a great ingredient to use for making St. Patrick’s Day desserts because they are naturally green and are fairly mild in flavor. In fact, when I was mixing up these cookies I had flashbacks to making spritz Christmas tree cookies as a child — I had never realized my mom’s special ingredient was pistachio pudding! Which is a good thing, because I was convinced all nuts in baked goods were disgusting for at least 18 years. Or not a good thing, considering how many cookies I ate.

Anyway, these aren’t a traditional Irish dessert, but they’re pretty darn cute and are a hit with my kids. Plus you get, as my son calls them, “bonus cookies” thanks to the clover cut-outs!

These cookies are just as easy as a regular sugar cookie, and actually take less work because you roll out the dough before chilling. This makes it much easier to roll out and gets rid of the need for additional flour as well.

I’m calling these Linzer cookies because they’re reminiscent of those famous jammy cookies, but I’ve sandwiched them together with buttercream frosting and highlighted the clover cut-out with sparkly green sprinkles. Because all desserts can use a bit of sparkle, don’t you think?

The frosting is Jamie’s classic buttercream, scaled down. I also used vanilla paste instead of vanilla extract, which adds a bit more flavor and adds lovely vanilla bean speckles to the frosting.

Print

Pistachio Pudding Linzer Cookies

Pistachio Pudding Linzer Cookies couldn’t be more adorable or perfect for St. Patrick’s Day. Don’t skimp on the sprinkles!

Course Cookies

Keyword baked, baking, cookies, Guest Post, sandwich cookies, st patrick's day

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 8 cookie sandwiches

Calories 482kcal

Author Megan

Ingredients

For the Cookies

• 1 box pistachio pudding mix 3.4 ounces
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 1 large egg
• 1 ½ cups all-purpose flour
• ¼ teaspoon salt

For the Frosting

• ½ cup unsalted butter softened
• 8 ounces powdered sugar
• ½ teaspoon vanilla paste or regular vanilla extract
• 1 tablespoon 2% milk

To Decorate

• Green sprinkles optional

Instructions

• In the bowl of a stand mixer, cream together pudding, butter, and granulated sugar until fluffy.
• Scrape down sides and beat in egg. Turn the speed down to low and slowly mix in flour and salt until well-combined.
• Spread dough onto a sheet of parchment paper. Cover with another sheet of parchment, and roll dough to approximately 1/8-inch thick. Transfer dough (on the parchment) to a cookie sheet and freeze for 20 minutes.
• Once dough has chilled, remove from the freezer and place parchment on counter. Remove the top parchment, flip it over, place it on the dough again, and flip the entire thing over. Remove the parchment that is now on top. (This step will help keep your cookies from sticking to the parchment after cutting.) Cut out rounds using a 3-inch round cutter. For half the cookies, cut out the center shape with a 1.5-inch clover cutter. Place cookies back on baking sheet and put in the freezer.
• Preheat oven to 350°F. Once the oven has preheated, remove cookies from the freezer, transfer to a clean parchment-lined baking sheet, and bake cookies for 6-8 minutes.
• Let cookies cool on baking sheet for 2 minutes before removing to a wire rack.
• Once cookies are completely cooled, make the frosting. In the bowl of a stand mixer, beat together softened butter and powdered sugar. Add the vanilla paste and milk and beat until frosting is fluffy.
• To fill the cookies, fit a pastry bag with an M2 tip and fill bag with frosting. Flip over full cookie round and pipe frosting onto bottom, starting from the outside and working your way in, in a circular motion. Top frosted cookie with clover-hole cookie.
• To add sprinkles, fill clover hole completely with sprinkles. Gently press on sprinkles so they adhere evenly, then tip cookie onto a rimmed plate to remove excess sprinkles.

Notes

• While the first tray of cookies are baking, you can gather together the dough scraps, re-roll, and chill again for a second tray.

Nutrition

Calories: 482kcal | Carbohydrates: 65g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 88mg | Potassium: 43mg | Fiber: 1g | Sugar: 47g | Vitamin A: 741IU | Vitamin C: 0.004mg | Calcium: 16mg | Iron: 1mg

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